MINI CHIPOTLE ROASTED CAULIFLOWER TOSTADAS WITH @CHEFREILLYMEEHAN

Ingredients:

For the Tostadas:

12 mini corn tortillas
1 tablespoon neutral oil
Chili lime salt

For the Cauliflower:

1 head cauliflower, cut into small florets
¼ cup Sir Kensington's Vegan Chipotle Mayo
1 tsp each, cumin, coriander, paprika
Salt and pepper to taste

For the Avocado Crema:

1 avocado
2 tablespoons Sir Kensington's Vegan Chipotle Mayo
2 tablespoons water
Juice from 1 lime
4-6 cilantro plushes
Salt and pepper to taste

To Garnish:

Pickled red onions
Cilantro leaves
Vegan cheese (optional)

Instructions:
 

• Brush the tortillas with oil and dust with chili lime salt and bake at 325* until crisp all the way through
• Toss the florets with the Vegan Chipotle Mayo and remaining ingredients then bake at 400* until tender and nicely browned then allow to cool
• Blend the avocado with the Vegan Chipotle Mayo and remaining ingredients until smooth
• To assemble, place a dollop of the avocado crema on the tostada, then top with a generous amount of the roasted cauliflower. Garnish with the cilantro, pickled onion and cheese if using then serve